Crisp, shaved sprouts drizzled with a smoky-sweet bacon dressing that’s tangy, buttery, and downright crave-worthy.
Brussels sprouts may have a reputation as the vegetable people love to hate, but one bite of this warm keto salad will flip that story on its head. Here, shaved and raw, these little sprouts become something electrifyingly fresh; crisp, green ribbons that catch every drop of flavor. And the hot bacon dressing? Oh honey, it’s a game-changer. Tangy apple-cider vinegar, a whisper of sugar-free maple syrup, Dijon’s assertive bite, and a little brown sugar substitute all swirl together in the warm embrace of olive oil and bacon grease. It’s salty, sweet, acidic, and luxuriously rich in one silky pour.
And because this salad is served while the bacon is still warm—or just slightly cooled—it’s cozy and refreshing at the same time, with the kind of depth and dimension that brings people back for seconds. It’s Southern kitchen soul with a keto twist: honest ingredients, bold flavor, and nothing fussy. Whether you’re packing it for lunch, taking it to a potluck, or serving it on Sunday with fried chicken, it hits all the right notes.
Keto add-ins to take this Brussels sprout salad next level
This Brussels sprout salad is the perfect canvas for a few bold keto add-ins that really bring the flavor. Toasted pecans or walnuts bring a nutty crunch that deepens the flavor, while shaved Parmesan or crumbled feta melt into the warm sprouts, adding salty, tangy bursts that feel downright luxurious. For a little sweetness without the sugar, toss in a handful of unsweetened dried cranberries or ruby-red pomegranate arils (the seed pods inside pomegranates, fyi!)—each one adds a tart pop that balances the richness of the bacon. If you want to lean into Southern comfort, try crisp fried shallots or even a spoonful of spicy pickled jalapeños for a kick that cuts through the buttery dressing.
How do I store leftovers?
Place any leftover salad in an airtight container and refrigerate for up to 3 days. The sprouts will hold their crunch, and the flavors will deepen as the dressing soaks in. Re-crisp fresh bacon to sprinkle on top before serving if desired. This salad is not freezer-friendly, as the sprouts lose their texture once thawed.
Similar recipes to try
For more great keto sides cloaked in yummy dressings, try this Keto Broccoli Salad, with crisp broccoli florets tossed in creamy dressing, smoky bacon, and a touch of sweetness that makes every bite pop. Or, try this Delicious Low-Carb Cauliflower Casserole, with golden, roasted cauliflower florets baked under a blanket of rich, cheesy cream sauce with bacon and chives. Next, this Healthy Broccoli Slaw features shredded broccoli, cabbage, carrots, and red onion, all tied together with a tangy dressing and a sprinkle of toasted almonds for crunch.
Keto Brussels Sprout Salad With Hot Bacon Dressing
Ingredients
- 1/2 pound Brussels sprouts
- 4 pieces bacon
- 1/3 cup extra-virgin olive oil
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon sugar-free maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon brown sugar substitute
Instructions
- Rinse and dry the Brussels sprouts. Slice off the woody end and discard. Cut the sprouts in half lengthwise. Lay the flat side of the sprout face down and then slice lengthwise into thin strips. Repeat with all of the sprouts. Alternatively, shred the Brussels sprouts on a wide grater.
- Cut the raw bacon into small pieces. Heat a skillet over medium heat and fry the bacon pieces until crisp.
- Transfer the bacon pieces to the bowl of sprouts. Reserve the bacon grease and pour into a mason jar.
- Add the remaining ingredients to the mason jar. Tighten the lid and shake vigorously until the dressing has emulsified and become smooth. You can also do this in a food processor if desired.
- Pour the dressing over the sprouts when ready to eat. Toss to coat.
- Serve immediately. Garnish with extra bacon, if desired.
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